Bake this mixture for about an hour until tomatoes are shriveled and onions are charred in places.

Let tomatoes cool for five minutes. Then scoop all ingredients into a food processor. Add basil and process mixture until smooth.

Reheat tomato sauce in a skillet over low heat and season to taste with salt and pepper. Toss with pasta of choice and serve. If sauce seems dry when tossed with the pasta, add a few tablespoons of pasta cooking water to it to thin it out.

TIP: If you don’t have a food processor, after roasting you can chop the onions and garlic and mash everything together with a potato masher. The end result will be a more rustic, coarse tomato sauce, but the flavors will still be great.

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Welcome to the Red Zone

On the heels of the popularity of Lipman’s Crimson Queen, North America’s largest field tomato grower is now adding the favorable attributes of crimson tomatoes into all of its varieties — round, roma, grape and heirloom.